kproudfoot
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- Joined
- Apr 4, 2015
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Recently made a Chocolate Cherry Stout. Started at 1052 and added White Labs WLP004 that I created a 2l starter 3 days before hand in a growler with foil. I had a nice yeast cake at the bottom. I cold crashed while brewing and decanted before pitching. Gravity got to 1030 and stopped (recipe said 1012). I talked to a friend who owns a brewery and he suggested aerating and adding dry yeast. I did that and saw a little action but only dropped to 1028. Any ideas what could have caused this? (More info/problem we had on brew day below).
1. When massaging temp rose to about 170, had a thermometer issue we didn’t catch. But OG still got to target
2. Has issues cooling (got to around 90 deg) so I put wort in my comical and was going to let it sit and cool for a few hours. However about an hour later I was praying the porcelain gods as the flu bug it. The next afternoon I took my yeast starter out of the fridge it had been cold crashing in for 24hrs and added it to my 70 deg wort.
3. I don’t use a fermentation chamber but my basement stays around 70 pretty consistently.
This is my 3 AG batch and second with a liquid yeast. The other worked fine.
Any insight would be greatly appreciated.
1. When massaging temp rose to about 170, had a thermometer issue we didn’t catch. But OG still got to target
2. Has issues cooling (got to around 90 deg) so I put wort in my comical and was going to let it sit and cool for a few hours. However about an hour later I was praying the porcelain gods as the flu bug it. The next afternoon I took my yeast starter out of the fridge it had been cold crashing in for 24hrs and added it to my 70 deg wort.
3. I don’t use a fermentation chamber but my basement stays around 70 pretty consistently.
This is my 3 AG batch and second with a liquid yeast. The other worked fine.
Any insight would be greatly appreciated.